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BARBECUED CABBAGE

List of Ingredients






Serves 4

1 green cabbage

4 tablespoons unsalted butter

4 strips of bacon, cut crosswise into 1/4-inch slivers

1 small onion, finely chopped

Salt and freshly ground black pepper

1/2 cup of your favorite barbecue sauce

2 cups wood chips, soaked in water to cover for 1 hour, then drained

Set up the grill for indirect cooking and preheat to 350 degrees.

Melt 1 tablespoon butter in a small skillet. Add the bacon and onion and cook over medium heat until nicely browned, 3 to 5 minutes. Drain in a strainer set over a bowl. (Save the bacon fat for another dish.)

Set the cabbage on the cutting board, stem end up. Using a sharp paring knife, cut out the core in a cone-shaped plug, about 3 inches wide and deep. Discard the core. Make a doughnut shaped ring from foil. Prop the cabbage upright on the foil ring, cavity facing up. Place the bacon, onion, remaining 3 tablespoons of butter and barbecue sauce in the cavity. If you'refeeling particularly sinful, pour some of the bacon drippings in the cavity as well. At the very least, using a pastry brush, paint the outside of the cabbage with bacon drippings. Generously season the cabbage with salt and pepper.

Place the cabbage on its foiled ring in the center of the grill, away from the heat. If using charcoal, toss the wood chips on the coals. If using a gas grill, place the chips in the smoker box or in a foil bag.

Barbecue the cabbage, covered, until very tender (it will be easy to pierce with a skewer), 1 to 1 1/2 hours. Replenish the coals and wood chips as necessary. To serve, peel off any dried-out or charred outside leaves. Present the cabbage whole and cut in wedges for your guests.


Recipe